Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

The thought of fermenting coffee beans by feeding them to small cat-like civits or large elephants only to collect them again at the other end of the digestive process sounded unappetizing and cruel ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms, including ...

These days, he has to do all the hard work. Photo by Sonny Tumbelaka/AFP/Getty Images This article originally appeared in Wired. Civet coffee is among the most expensive coffees in the world—a cup can ...

Instead of coffee beans, Minus Coffee is taking ingredients such as chicory root, dates, and lentils, which undergo a fermentation process that its founder claims precisely replicates the taste and ...

Supposedly the wild civet derived coffee tastes better because the animals do the original selection, thereby weeding out the poor quality sources. The caged animals eat what they're given which will ...

Fermentation is magic. Happy, helpful bacteria nosh away at whatever edible they set upon. Deliciousness results. Beer and wine are the most obvious examples of fermentation’s wonders. But, for lesser ...

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.

Koji is a culinary keyword these days. It is the beneficial mold used to make most fermented foods in Japan such as miso, soy sauce and sake. Now chefs all over the world are experimenting with koji ...